Category Archives: Sauce/Dip

Raw Persimmon Cheesecake with Pomegranate Coulis

I am really proud of this cheesecake – I think it might be the first raw persimmon cheesecake to hit the interwebs! I couldn’t find a recipe for raw persimmon cheesecake so I made my own based on Sweetly Raw’s Mandarin Orange Cheesecake on a Pecan Ginger Crust with a Cranberry Pomegranate Compote, and Candied Pecans. I give it a 4/5 Happy Monkeys.  The texture is spot on and it makes a nice, healthy treat.
Continue reading


1 Comment

Filed under 4/5 Happy Monkeys, Dairy-Free, Dessert, Gluten-Free, Grain-Free, Raw, Sauce/Dip, Snack, Sugar-Free, Vegan, Vegetarian

More Pizza! Raw Pizza Margherita

This raw pizza margherita is an easy follow-on to my last pizza recipe (Raw “Pizza Supreme”).  I used the same crust and cheese and just added some fresh tomatoes, dill and basil.  What could be easier?  Also for this one, I didn’t dehydrate it because I wanted that fresh flavor.  Instead, I just took the crust and cheese out of the fridge a little early so they could warm up to room temperature.  This recipe get a 4/5 Happy Monkeys, only because it is simpler and is missing the complexity that the sausage brings to the Pizza Supreme.  Still very delicious though! Unfortunately, the buckwheat bothered my stomach, but this could easily be done with an almond-based crust, or even just some raw crackers.

Continue reading

Leave a comment

Filed under 4/5 Happy Monkeys, Anti-Candida Diet, Dairy-Free, Gluten-Free, Lunch, Raw, Sauce/Dip, Sugar-Free, Vegan, Vegetarian

Yum Yum! Raw “Pizza Supreme”

Raw Pizza Supreme

I love this recipe for Raw Pizza Supreme from naomipoe in the Raw Freedom Community forums!  It was my first time attempting any raw food with buckwheat and it was much easier than I expected.  After reading all the posts and links in this thread, I found out that you only have to soak the buckwheat for 30 minutes! No sprouting required!  Thus, buckwheat is actually easier, not to mention cheaper, than using nuts as a base.  The only unfortunate part is that my tummy didn’t react well to the buckwheat.  I am learning more and more that it is just not gluten that I react too, but most grains too.  Even though buckwheat isn’t officially a grain, it still set me off 😦 It’s too bad because I really liked both making and eating this crust.

This recipe would have gotten a 5/5 Happy Monkeys but I had to downgrade it since it upset my stomach.  It still gets a 4/5 Happy Monkeys because of how tasty it is but next time I will try it with a buckwheat-free almond-based crust.

Continue reading

Leave a comment

Filed under 4/5 Happy Monkeys, Anti-Candida Diet, Dairy-Free, Gluten-Free, Lunch, Raw, Sauce/Dip, Sugar-Free, Vegan, Vegetarian

Wow! Delicious Vegan Fettucini Alfredo.. and Super Healthy too!

I just made cupcakes and kale’s  high protein cauliflower alfredo sauce recipe that I found on Diet Dessert and Dog’s Wellness Weekend.  I love this new carnival that Ricki has implemented – with her healthy guidelines, it makes it easy to find recipes that fit into my “No Food Diet.”  Anyway, I am so glad I found this Fettucini Alfredo recipe because it is PHENOMENAL! I was shocked and amazed by how good this is, not to mention how easy to make it is. I have made many a “fake” alfredo and they are almost always awful, but not this one! It is fantastic! I can’t recommend it highly enough – it is delicious and extremely healthy.

Continue reading

Leave a comment

Filed under 5/5 Happy Monkeys!, Anti-Candida Diet, Dairy-Free, Dinner, Gluten-Free, Lunch, Sauce/Dip, Sugar-Free, Vegan, Vegetarian

Delish Raw Cashew Cheese

So awesome.  I’ve made this a few times now and it is fantastic every time.  I just wish it would last a little longer, because it is always gone so soon!

A combo of Italian Pizza Cheese from Choosing Raw and Raw Food, Real World’s filling for their Red Beet Ravioli

1 cup cashews, soaked 2 hours
Juice of 1 lemon
1 tsp nutritional yeast
1 tbsp finely chopped leeks (any onion will probably do fine)
handful basil
a few sun-dried tomatoes (optional)
salt and pepper to taste
water as needed

I also put in white miso but I wouldn’t do that again unless I was going for a sweet dessert ricotta-type of cheese.

This was even more fantastic after a day in the fridge letting the flavors meld.  It seriously reminds me of a creamy, herby cheese I used to eat long ago called Boursin.  For lunch today, I seriously ate four pieces of “pizza” topped with this delicious cheese, fresh tomatoes and dill.  It was to die for.  Definite 5/5 happy monkeys.  Can’t wait to make it again.

Next time: I’d also like to try wrapping it in a nut bag and letting it sit out for a day to see how that goes.

Leave a comment

Filed under 5/5 Happy Monkeys!, Dairy-Free, Gluten-Free, Grain-Free, Needs Photo, Raw, Sauce/Dip, Sugar-Free, Vegan, Vegetarian

Raw Butternut Squash Ravioli

I’ve been on a search for a really good raw recipe for butternut squash for a few months now, ever since my disastrous experience making raw butternut squash soup.   Well, I think I’ve finally found it!  This phenomenal recipe is from Terilynn at the Daily Raw Cafe.  Boy, is it good!  Even my carnivorous husband liked it!  5/5 happy monkeys!


1 butternut squash
1 teaspoon sea salt
black pepper, to taste
1 cup Pesto (recipe below)
1 cup White Sauce (recipe below)


1 Cut the “neck” from the bottom of butternut squash. Reserve the bottom portion for another recipe.

2 With a vegetable peeler, peel the neck.

3 Use a knife or mandolin to slice butternut squash in paper thin rounds (1/8-inch or less). Make a least 20 slices.

4 Place squash in a bowl of sea salt water and let set for an hour to soften. Under running water, rinse the squash thoroughly to remove salt.

5 Add one teaspoon of the pesto to the center of rinsed squash round. Place another slice of squash on top. Pinch the ends to close.

6 Serve with white sauce. Top off with black pepper.

Basil Pesto

2 cups fresh basil leaves, packed
1/4 cup olive oil
1/3 cup pine nuts (as always in my pesto, I used walnuts)
1 garlic clove, minced
sea salt, to taste
black pepper, to taste


1 Place basil leaves in small batches in food processor and process until well chopped.

2 Add the nuts and garlic, process again until if forms a thick smooth paste. Slowly stream in olive oil. Stopping the food processor to scrape down sides of container.

3 Process until fully incorporated and smooth. Season with salt and pepper

White Sauce

1 cup cashews, soaked for an hour
¾ cup water
juice of one lemon
2 tablespoons olive oil
½ teaspoon sea salt
¼ teaspoon white pepper


In a blender, puree cashew and olive oil, until cashews break down. Add water, blend until you achieve a thin white sauce.

Terilynn offers the following tip to take the sauce further: Add 1/2 onion; 1/2 garlic clove, minced; dash dried leaf thyme, crumbled; salt and white pepper, to taste; and/or nutmeg, to taste


Filed under 5/5 Happy Monkeys!, Anti-Candida Diet, Dairy-Free, Dinner, Gluten-Free, Grain-Free, Lunch, Raw, Sauce/Dip, Sugar-Free, Vegan, Vegetarian

Raw Sweet Potato Latkes

One of my favorite things, if not my favorite thing, about the holidays is latkes.  It’s definitely a toss-up for the top spot between latkes and presents.

Since this is my first year raw, I was worried about missing latkes during the holiday season. But not to worry, the interweb came to the rescue!  This yummy recipe for sweet potato latkes from Melissa at the Birch Center satisfied my latke craving.  Combined with raw applesauce and “sour cream,” they were heaven.  Plain, these might be a 3/5 happy monkeys, but with these delectable toppings, they skyrocket right to the top — 5/5 happy monkeys! I gobbled up every last one of them.  Well, I let my husband have two or three.

Note: I adjusted the proportions quite a bit.  It wanted to make a big batch so I used 3 sweet potatoes.  But it seemed too oniony, so I only doubled the onions.  Don’t really remember how much I used of the other ingredients.. hmmm.. need to pay better attention!


1 large sweet potato (the orange kind), grated
3/4 large onion, grated
1 clove garlic, crushed
1 Tbsp tamari
2 Tbsp olive oil
1/4 cup ground flax seed (to hold it all together.)
chili powder and/or paprika and/or black pepper (I used all three.. I think I overspiced it a bit)


Mix ingredients together, and adjust seasoning.  Form into latke shapes (potato pancakes – round and flattened) and dehydrate on 105 degrees for 10 – 12 hours.  Serve with applesauce and raw “sour cream” (recipes below).

Note for next time: I couldn’t figure out if I liked these better really crispy or more soft in the center.  Will have to try both ways again!

Raw Apple Sauce
From Alyssa Cohen’s book “Living on Live Food”


4 apples
2 Tbsp honey
1/2 tsp cinnamon
1/4 tsp vanilla


Core/de-seed apples then throw all ingredients in the vita-mix and blend away!

Note: I’ve also made this with half pears and half apples, but I reduced the honey to 1/2 Tbsp because the pears were so sweet!

Raw Sunflower Seed “Sour Cream”

There are a lot of raw sour cream recipes out there but I decided to go with this one from Raw Food Wisdom because I had a glut of sunflower seeds on my hands and I didn’t feel like taking the time to soak cashews.


1 cup sunflower seeds
1 cup water
4 tbsp. lemon juice
1 garlic clove, pressed
¾ tsp onion powder (I used some leeks instead)
¾ tsp salt


Blend all ingredients together in a food processor or blender until smooth. If consistency is too thick, you can simply add a bit more water.

Side Note:  In my searching, I came across this recipe for Raw Tacos.  It looks sooo good — I can’t wait to try it!

Leave a comment

Filed under 5/5 Happy Monkeys!, Breakfast, Dairy-Free, Dinner, Gluten-Free, Grain-Free, Lunch, Raw, Sauce/Dip, Sugar-Free, Vegan, Vegetarian